This simple way to jazz up a packet of ready-cooked rice makes a delicious mid-week meal, perfect for a quick, healthy dinner.
- 200g (7oz) king prawns
- 2 red peppers, cut into strips
- 250g (9oz) cooked basmati rice
- 100g (4oz) bean sprouts
- 1½tbsp soy sauce
- 1½tbsp sweet chilli sauce
- 1tsp Thai fish sauce
- 1tbsp chopped coriander
Heat a wok, add 1tbsp oil and the prawns. After 1 minute, add the peppers and fry for 2 minutes. Add the rice and bean sprouts; cook until heated through. Stir in the sauces and coriander, mix well and serve.
You will have enough leftovers for one, perfect for lunch the next day. Just add some raw vegetables - mangetout, carrots - and take a pitta to fill.